Chicken Souvlaki with Tzatziki and Pitta
Why this recipe works
- Classic Greek flavour base: Olive oil, lemon, garlic and oregano give the chicken a bright, savoury marinade that works quickly without needing a long rest.
- Hot and cool contrast: Charred grilled chicken is balanced by cold, creamy tzatziki, keeping the finished pitta fresh rather than heavy.
- Easy to serve: The skewers can be served whole, tucked into warm pitta, or laid out with the sauce for a simple sharing-style meal.
Get the most out of this recipe
Timing notes
- Short marinating time: The chicken only needs a brief marinade because the pieces are small and the lemon, garlic and oregano are assertive.
- Serve while warm: Souvlaki is best served soon after grilling, while the chicken is still juicy and the pitta is soft.
Ingredient notes
- Chicken thighs stay juicy: Boneless, skinless thighs are a good choice for grilling because they tolerate high heat and stay tender on the skewer.
- Drain the cucumber well: Squeezing the grated cucumber thoroughly keeps the tzatziki thick and spoonable rather than watery.
Make-ahead tips
- Prep the sauce in advance: The tzatziki can be made ahead and kept chilled, giving the flavours time to settle before serving.
- Store separately: Keep cooked chicken, tzatziki and pitta separate in the fridge so the bread does not soften and the sauce stays cold.
- Reheat the chicken gently: Warm the chicken in a hot frying pan or a 200°C (390°F) oven until piping hot, then serve with cold tzatziki.
Equipment you'll need
Ingredients
Chicken souvlaki
Tzatziki and to serve
Instructions
- In a mixing bowl, whisk together the olive oil, zest and juice of the lemon, red wine vinegar, garlic, dried oregano, fine sea salt and black pepper. Cut the chicken into bite-sized chunks and toss through the marinade until well coated.
- Cover and marinate for 20 minutes at room temperature while you make the tzatziki. If using wooden skewers, soak them in water now so they do not scorch.
- Coarsely grate the cucumber, then squeeze out as much liquid as you can. Finely chop the dill, then mix the cucumber and dill into the Greek yogurt; taste and adjust with a pinch more fine sea salt and black pepper if you like.
- Heat a grill to medium-high. Thread the chicken onto skewers, leaving a little space between pieces so they char rather than steam.
- Grill the skewers for 10 to 12 minutes, turning every couple of minutes, until nicely charred and cooked through. The chicken should be opaque throughout and the juices should run clear.
- Warm the pita bread on the grill for 30 to 60 seconds per side, just until soft and lightly toasted. Serve the souvlaki with the tzatziki and warm pitta for wrapping.
Recipe notes
Tips
- For the best tzatziki texture, squeeze the grated cucumber very well; excess water will make the sauce runny.
- If you are serving children, keep the black pepper modest and let everyone add more at the table.
- If you prefer, cook the skewers on a hot frying pan or griddle pan, turning often, until charred and cooked through.
Substitutions
- Replace Chicken thighs with Chicken breast for a leaner souvlaki; reduce the grilling time slightly to avoid drying out.
- Replace Red wine vinegar with White wine vinegar for a slightly lighter tang.
- Replace Fresh dill with Fresh mint for a different, but still classic, tzatziki flavour.
Storage
- Refrigerate up to 3 days
- Store the cooked chicken and tzatziki in separate airtight containers in the fridge. Reheat the chicken in a hot frying pan or a 200°C (390°F) oven until piping hot; serve the tzatziki cold. Pita bread is best warmed fresh just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (25min active)
- Difficulty: Medium
- Cuisine: Greek
-
Allergens:
Gluten Milk Wheat
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